Mango Sherbet Helado De Mango Recipes

Steps:

• Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool.
• Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.

Steps:

• Fruit can be frozen and wrapped in plastic weeks in advance.
• Using a zester, remove outer orange colored peel of orange. Wrap zest in plastic and set aside. Remove remaining skin, pull into sections and set aside.
• Peel and slice your mango if needed.
• Line baking sheet with wax paper.
• Place mango and orange on baking sheet. Freeze until firm.
• Remove 15 minutes before using. Place in food processor along with peel and sugar. Process until minced.
• Add yogurt and liqueur to minced fruit, process until light and fluffy, about 3 minutes.
• Serve sherbet immediately or transfer it to bowl and place in freezer. Remover from freezer 20 to 30 minutes before serving time and let soften in refrigerator.